Caldo de soup is a heartwarming chicken soup with lots of vegetables that make it the perfect soup for the upcoming winter days. Easy to make and delicious to eat.

Course:
Soup

Cuisine:
Venezuelan

Keyword:
caldo de pollo, mexican chicken soup

Servings: 5people

Ingredients

5chicken drumsticks without skin

4cupschicken stock preferably low in sodium(or 1 bouillon cube)

2cupsof water

300grpumpkin

2medium-size carrot

1medium-size potato

1medium-size zucchini

1onion

½bell pepper

1garlic clove

1handful cilantro

1tbspvegetable oil(I use sunflower oil)

1lime(optional)

Instructions

In a big pot, heat the oil and add the onion and bell pepper cut into slices. Cook for a couple of minutes, then add the minced garlic and cook for 1 minute until fragrant. Stir to avoid burning the garlic.

Cut the pumpkin, potato and carrots into cubes of about 1 inch thick. Cut the zucchini into thick half-moons.

Add the vegetables to the pot (except the zucchini). Add the chicken drumsticks. Cover with chicken stock and water (note 1). Let it boil for 15 minutes without a lid.

Add the cilantro and the zucchinis. Let it simmer for 20 minutes and cover with a lid.